Smoky Tomato-Almond "Cheese" Ball
This "cheese" ball makes a great appetizer for a special occasion!
Makes 6 Servings
In a food processor, pulse the almonds until crumbly. Add the remaining cheese ball ingredients (excluding the ingredients for the coating) and process until the mixture becomes sticky and forms a mound on the blade. If the mixture isn't coming together, add a teaspoon or two of water, as the almonds may be dry. Transfer to a container and refrigerate for an hour.
Combine the coating ingredients on a sheet of parchment. Form the cheese mixture into a ball with your hands (you can lightly oil your hands to make it easier), and gently roll around the parchment to pick up the coating. Return to the refrigerator in a covered container until ready to use. Keep in the refrigerator for up to one week.
Sun-Dried Tomato Note: If using prepackaged sun-dried tomatoes that are dry, reconstitute in a bowl of boiled water for 5-10 minutes, then drain and pat dry.
Per serving (1/6 of recipe)
Protein: 12 g
Carbohydrate: 17 g
Sugar: 5 g
Total Fat: 26 g
Calories from Fat: 67%
Fiber: 8 g
Sodium: 559 mg